Pan Seared Scallops with Spring Fried Rice

Recipes

Feb 18

A universal and personal favorite— Fried Rice— gets a fresh Spring update that’s perfect for company. Verdant and vibrant vegetables along with handfuls of fresh herbs give this dish a decidedly ‘primavera’ vibe. No soy sauce here—instead mirin, rice wine and a dash of sesame oil add balance and depth. At the last moment, a quick pan sear of the scallops, and it’s ready to serve. Comfort food that’s Spring dinner party-ready— that’s the name of the game here. This is also an easy make-ahead. Make the fried rice, store in the fridge in a sealed container, and when ready, reheat in a hot pan, then sear the scallops and serve for company (or just you!).

This recipe was specially made for my Peter Som x Anthropologie Collection.

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Pan Seared Scallops with Spring Fried Rice Anthropologie Peter Som Recipes

Serves 4

INGREDIENTS

1 lb. sea scallops
3-4 cups cooked day old jasmine rice
2 eggs, beaten
2 cloves garlic, minced
½ cup onion, diced
2 spring onions, sliced, plus more for garnish
1 bunch asparagus, cut into 1” pieces
1 head romanesco cauliflower, cut into florets and bite size pieces
1 handful baby spinach
1 cup frozen peas
⅓ cup flat leaf parsley, chopped
¼ cup chives, chopped
¼ cup dill fronds
⅓ cup cilantro chopped
4 tbsp mirin
3 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil or other neutral oil, divided
Herbs, for garnish
Kosher salt and black pepper

METHOD

In a large pan or wok over medium high heat, add ½ tbsp oil. Add beaten egg and cook in a single layer until top is set. Slide out of pan and cut into ¼” thick ribbons. Set aside.

In the same pan, add onion, garlic and spring onion and sauté until soft and just golden brown, approximately 1 minute. Add asparagus, romanesco cauliflower and peas and mix to combine. Cover with a lid for 2 minutes. Remove lid and turn heat to high and add rice, spinach, chives, dill, cilantro, mirin, rice wine vinegar and sesame oil and stir to combine. Season with kosher salt and pepper to taste. Sauté for 2-3 minutes and transfer to a serving platter. Wipe pan clean.

Pat scallops dry and salt and pepper both sides. In the same pan, add remaining ½ tbsp oil and sear scallops for 2 minutes undisturbed on one side until golden brown, then flip and sear on second side for 1 minute. Remove from pan and add to platter. Garnish with herbs and serve immediately.

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